Best Mango Black Bean Soup Recipes

TODAYS LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA image

Yield 4

Number Of Ingredients 12

2 teaspoons olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups vegetable broth
Salt and black pepper
1 fresh ripe mango, peeled, pitted and chopped
3 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice

Steps:

-Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

Mango Black Bean Soup image

Provided by Ambervim

Categories < 4 Hours

Time 1h30m

Yield 1 Batch

Number Of Ingredients 18

1 (16 ounce) package black beans
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup green bell pepper, diced
1 cup onion, diced
1 cup carrot, diced
3 garlic cloves, sliced
3 1/2 cups chicken broth
1 large mango, diced
1 cup tomatoes, diced
1 cup niblet corn
1 large portabello mushroom, thinly sliced
3 jalapeno chiles, seeded and minced
3 tablespoons fresh cilantro
salt and pepper
shredded cheddar cheese

Steps:

Cook black beans according to package directions.
In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more.
Serve topped with shredded cheese.

Nutrition Facts : Calories 1446.2, Fat 39.2, SaturatedFat 6.6, Sodium 2730.8, Carbohydrate 228.4, Fiber 53.8, Sugar 94, Protein 63.5

Black Bean Mango Soup with Chicken Recipe - (4.6/5) image

Provided by á-41803

Number Of Ingredients 9

2 Tbs coconut oil
1 small onion chopped
1 Tbs chili powder
1 tsp ground cumin
2 15-ounce cans of black beans, rinsed
3 cups of water
3/4 cup of prepared mango salsa
1/4 tsp salt
cooked boneless, skinless chicken thighs cut into bite sized pieces.

Steps:

Heat coconut oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften. Add chili powder and cumin and continue cooking 1 minute longer. Add beans, salsa, water and salt. Bring to a boil reduce heat and simmer for 10-15 minutes. Puree a portion of the soup to desired consistency. Cook the chicken in coconut oil and add to soup. Serve with sour cream and cilantro if desired.